Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 tbsp extra virgin olive oil; 1 cup broccoli florets; 1 cup bell peppers; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Herb-Roasted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

Tender chicken breast roasted with fragrant rosemary and thyme alongside a colorful medley of crisp-tender bell peppers and broccoli.

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NUTRITION

Protein

57.9g

Fat

13.9g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup bell peppers

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes.
3
Place the chicken cubes, broccoli florets, and sliced bell peppers into a large mixing bowl.
4
Drizzle the extra virgin olive oil over the mixture and sprinkle with dried rosemary, thyme, garlic powder, sea salt, and black pepper.
5
Toss everything thoroughly until the chicken and vegetables are evenly coated with the oil and herbs.
6
Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so it roasts rather than steams.
7
Roast in the oven for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
8
Remove from the oven and let rest for 2 minutes before serving to keep the chicken juicy.